本公司研製豆腐乳食品，遵循古早傳統方式所研製,必須經過三至四個月發酵時間過程，
豆腐乳食品配製時間上需存放越久越美味，建議消費者選擇時效性較久豆腐乳成品來品嚐更有口齒留香古早味，因此【保存期限三年】。
豆腐乳為發酵性食品，發酵時麴菌會有氣體產生，故豆腐乳有膨蓋現象，也因此開瓶時會有煙霧產生（實正常現象），敬請放心食用。
第一招：必用乾燥沒有水份的筷子挾
使用乾燥的餐具接觸豆腐乳，並記得把瓶蓋拴緊冷藏，即便一年後打開罐品嚐都是原先好滋味。
第二招：加點米酒更美味
豆腐乳放置一段時間，常發現浸泡的汁液少了，沒有水份淹蓋豆腐乳。這時候米酒派上用場，只要倒進米酒補充，讓米酒淹過豆腐乳，之後瓶蓋密封後，兩三天後，豆腐乳不只找回原來口感，而且酒香入味，也讓豆腐乳更美味。
第三招：別選剛出廠日期的豆腐乳
豆腐乳跟酒一樣越沉越香。剛出場的豆腐乳看起來白白的，但吃起來就是少些什麼。原因在於放得不夠久，汁液還沒跟豆腐乳產生足夠的化學變化，香起跑不出來。記得挑一下，製造出廠日至少兩個月以上的，這樣吃起來才更入味喔。
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豆腐乳瓶內蛋白質正在持續發酵,因此會越沉越深口感亦更甘甜,
實屬正常發酵情況請安心食用!
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